| | Barley Lemonade 1/2 cup of barley
3 quarts plus 1 cup of water
2 cups of sugar
zest from 1 lemon
2 lemons, peeled, sectioned and seeded |
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In a small saucepan, combine the 3 quarts of water and the barley. Over low heat, simmer until the water has been reduced by about a third, 20 to 30 minutes. Pour through a fine sieve into a gallon pitcher or jug. In a saucepan, combine the sugar, the remaining 1 cup of water, zest, and the lemon pulp and boil until syrupy. Push the lemon mixture through a sieve, discarding the pulp that remains. Stir the lemon mixture into the barley water. Refrigerate and serve over ice. |
